Rose Water Cupcakes With Buttercream Frosting
[Vegan]

To Make the Cupcakes:

1. Preheat oven to 355°F and line a muffin pan with cupcake liners.
2. Mix together the soy milk and apple cider vinegar in a small bowl and set aside to curdle.
3. Sift together the flour, cornstarch, baking powder, baking soda, caster sugar, and salt into a large mixing bowl and make a well in the middle.
4. Whisk the soy milk mixture together with the oil, rosewater, and vanilla extract in the small bowl and pour into the well of the flour mixture. Mix well, until there are no lumps or dry patches.
5. Fill cupcake liners 1/3-1/2 full and place in middle shelf of oven. Bake for 16-18 minutes until golden on top. Place on a cooling rack and let the cakes cool entirely before frosting.

To Make the Buttercream Frosting:

1. Using an electric hand mixer, cream together the vegetable shortening and butter until fluffy.
2. Bit by bit, while mixing sift in the powdered sugar. As it becomes thicker, add in the rosewater and any natural food colorings.
3. Mix until it becomes a stiff buttercream icing.
4. Pipe onto cooled cupcakes and decorate as you like.